While some people enjoy raw eggs, such as in smoothies, it’s important to understand the difference. Raw eggs do contain slightly more of certain nutrients that can be lost with heat. However, they carry a small risk of foodborne illness, most notably from bacteria like salmonella.
Cooking eggs significantly reduces this risk. The good news is that cooking still preserves most of the egg’s incredible nutritional value.
If you do choose to use raw eggs, it’s best to use pasteurized eggs from a trusted source. This process heats the eggs just enough to kill any harmful bacteria without cooking them, making them a much safer choice.
Who Should Be Mindful of Their Egg Intake?
While eggs are a great food for most people, some individuals should be cautious or even avoid them. This includes:
- People with a history of heart disease or those with genetic cholesterol disorders.
- Individuals who have a confirmed egg allergy.
- Anyone who has been advised by a doctor to follow a specific low-cholesterol diet for medical reasons.
The Final Word
